Applied Biological Chemistry
- Volume 26 Issue 4
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- Pages.266-268
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- 1983
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Degree of Gelatinization During Cooking of Rice by X-ray Diffractometry
X-ray 회절법에 의한 쌀의 취반시 호화도 측정
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Kim, Sung-Kon
(Department of Food and Nutrition, Dankook University)
;
- Park, Hong-Hyun (Department of Food and Nutrition, Dankook University) ;
- Chung, Hye-Min (Gijun Junior College) ;
- Kim, Kwan (Chunnam National University)
- Published : 1983.12.31
Abstract
Dergree of gelatinization during cooking of Akibare(Janponica) and Milyang 23(Indica) rice was determined by X-ray diffractometry using a buit-in internal standard approach. The metod had a total coefficient of Variation of 99.9%. Milyang 23 showed slightly higher degree of gelatinization than Akibare during cooking at
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